Drain cherry liquid; add orange juice to measure 1 1/2 cups.
Combine sugar and cornstarch in chafing dish or skillet. Stir in the
liquid to make a smooth sauce. Cook until thickened and bubbly, about
1 minute. Add cherries and lemon peel; heat until warm.
Heat liqueur(s). Pour over cherries; do not stir. Carefully light the
dessert, spoon flaming sauce over cherries until the flames subside.
Spoon cherries and sauce around individual servings of ice cream,
serve at once.
New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN:
0-9627403-1-4 Formatted by Carolyn Shaw 3-96..
